Almond-Chicken Salad

(8 points)

1 1/2 cups plain nonfat yogurt
2 tbsp. mango chutney
2 tsp. low-sodium ketchup
1 tsp. mild or hot curry powder
8-ozs. skinless cooked chicken breast, shredded
2 cups cooked elbow macaroni
1 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
2-ozs. slivered almonds

In medium bowl, combine yogurt, chutney, ketchup and curry powder. In large bowl, combine chicken, macaroni, scallions, parsley and almonds. Add yogurt mixture; toss well to coat thoroughly. Refrigerate, covered, until chilled. Yield: 4 serving

8 POINTS per serving

Nutrition information:
Per serving: 376 Calories; 28 g Protein; 12 g Fat; 38 g

Carbohydrate; 246 mg Calcium; 210 mg Sodium; 52 mg Cholesterol; 3 g Dietary Fiber